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The Wines

100% Marsanne from granite soils at 350+ metres on Les Payrolles, hand harvested, whole bunch pressing, 600-litre oak cask fermented with wild yeasts, raised 12 months, regular lees stirring, malo completed, “drink with steamed Saint-Pierre from the Mediterranean with a cucumber mousseline, aniseed butter”


(cask) shiny, inviting yellow robe; the nose has a note of wax, varnish, grilling present. There is a backdrop of dried fruits, a hint of banana. The palate runs with carbonic gas on the attack, is streamlined, pretty direct. It doesn’t quite convince as much as most this year, is rather in the cellar. I would leave it until late-2020, to see what happens. I wonder if this is from young vines.. [tasted blind] 2027-28 Nov 2019


(casks) firm yellow robe. The nose gives a Marsanne-led aroma of apricot, with grape essence, peach stone airs around it. It has a steady depth, has mild notes of Riesling petrol. The palate is well filled, fine, based on juiced mixed white fruits, notably apricot, with a nudge of mandarin freshness and salting towards the finish. This is genuine St-Péray, has the body for chicken de Bresse with a morel mushroom sauce, Beaufort cheese, Asiatic cuisine. It captures the Marsanne virtues well. 2027-28 Dec 2018